Latest news with #SoBo20
NDTV
02-07-2025
- Entertainment
- NDTV
Looking For New Restaurants In Mumbai? Visit These Spots In Monsoon 2025
As the rains return to Mumbai, so does the city's appetite for fresh experiences and comforting food. There's something about the monsoon that makes dining out feel more fun - whether it's sipping something warm and spiced, tucking into new flavours, or discovering a cosy new space that offers shelter from the storm. Over the past few months, the city's culinary landscape has welcomed a new wave of openings that go beyond the plate. From cosy corners perfect for slow conversations to vibrant bars buzzing with energy, these new establishments have a lot to offer. Here are some you must consider visiting soon: Visit These New Restaurants In Mumbai In Monsoon 2025: 1. SoBo 20, Marine Drive SoBo 20 is a swanky new Franco-American restaurant located within the InterContinental Marine Drive. It was launched under the leadership of Atelier CEO Panchali Mahendra and Graviss Group's Romil Ratra and Gaurav Ghai. The establishment pairs the finesse of French cooking with the soulful boldness of the American South. Executive Chef Sudeep Kashikar leads the kitchen, crafting a menu where classic French techniques are used to reinterpret Southern staples. The interiors marry Art Deco elegance with vintage Americana. The cocktail program, helmed by mixologist Supradeep Dey, offers a transatlantic selection, ranging from Parisian café-style libations to New Orleans-style craft cocktails. Where: SoBo 20, Ground Floor, InterContinental Hotel, 135, Marine Drive, Churchgate, Mumbai. 2. Bar Paradox, Mahalaxmi Paradox, the new cocktail-forward bar from Masque founders Aditi and Aditya Dugar, is an immersive addition to Mumbai's nightlife scene. Tucked inside an old mill, the space offers a layered experience that reinterprets Art Deco with deep greens, chequered floors, and embroidered silk panels evoking midnight forests. At the heart of it all is the bar helmed by Ankush Gamre, Masque's celebrated Head Mixologist. The cocktail menu is evocative, edgy, and designed to challenge expectations. Complementing the bar's offerings is a food menu crafted by Varun Totlani, Head Chef at Masque. The menu pushes flavour boundaries with a wink and includes many unexpected food combinations. The venue flows from a high-energy upstairs bar to a more intimate space downstairs with an open kitchen. Where: Bar Paradox, Shree Laxmi Woollen Mills, G17, Shakti Mills Ln, off Doctor Elijah Moses Road, Mahalakshmi. 3. Madeleine de Proust, At The Fairmont Mumbai, Andheri The newly launched Fairmont Mumbai's Madeleine de Proust is a refined tea lounge and patisserie inspired by French aesthetics. It offers guests a tranquil escape reminiscent of chic afternoon picnics, complete with cherry blossom canopies, garden-style decor, and ceramic accents. Curated by Executive Pastry Chef Pradeep Sabale, the lounge blends French patisserie traditions with Indian hospitality. Tea takes centre stage here, from The Tea Book's signature blends to specially curated rituals. The food menu offers high-tea bites as well as gourmet takes on Indian snacks. A highlight is the patisserie cart, which adds theatrical charm by delivering handcrafted desserts in jewellery-style boxes. With its 'afternoon elegance' dress code and sumptuous delicacies, Madeleine de Proust is tailored for those who seek refined indulgence and quiet luxury in the middle of a bustling city. Where: Madeleine de Proust, Lobby level, Fairmont Mumbai, T2 Terminal, T2-C06, C.T.S. No. 1405 (Part), Chhatrapati Shivaji Maharaj International Airport Road, Vile Parle. 4. KMC Bar & Bistro, Vikhroli After its Fort revamp, KMC Bar & Bistro has opened its second outpost - a bold new space within Godrej's The Trees campus, Vikhroli. KMC Pirojshanagar is helmed by Chef Niyato Rao and the NISA Experience team. The architecture, inspired by the pear tree from the site's early Miyawaki forest, blends harmoniously with the natural surroundings. The bistro is divided into four experience-driven zones: an art terrace, amphitheatre, live kitchen, and "intrusive" cocktail bar - each offering a unique mode of engagement. The food menu includes treats ranging from slow-fermented breads to a new range of artisanal sourdough pizzas. The innovative drinks program features house-infused liqueurs and experimental cocktails. Where: KMC Bar and Bistro, 1, Sculpture Park, The Trees Road, Pirojshanagar, Vikhroli, Mumbai. 5. Kona Kona, Andheri West Founded by actress Mona Singh, Kona Kona is a soulful neighbourhood bar inspired by the magic of everyday memories. The space blends warmth with whimsical touches, including its unofficial mascot, "The Duckman." It is designed to feel lived-in and unpretentious, making it a welcoming corner for casual conversations. There's also a pet-friendly outdoor space. Co-chefs Jasleen Marwah and Neetu Solanki channel nostalgia into their menu, spotlighting familiar dishes from across the country. Expect a homestyle approach to bar bites and a few fun reinterpretations of street food and regional classics. Even the drink offerings stay away from flashy gimmicks. The cocktails celebrate fun and simple flavours rather than theatrics. Where: Kona Kona All Day Bar, Ground Floor, Kuber Complex, Unit No. 27-30, Off New Link Rd, near Oberoi Chambers, Veera Desai Industrial Estate, Andheri West, Mumbai. 6. KICO - Kicks & Cocktails, Andheri West KICO is touted to be India's first experiential cocktail bar inspired by sneaker culture. The space features a convergence of nightlife, streetwear, and creative storytelling. Kico was established by Gurmeet Arora, Atul Chopra, and Ranbir Nagpal (who also founded Yazu and Juliette). Guests can enjoy a unique vibe at this bar, thanks to artistic sneaker installations by Sumeesh Menon, special retail drops and graffiti-covered interiors. The cocktail menu's theme revolves around iconic sneakers. The food menu features globally inspired shared plates that pair well with their cocktails. Where: KICO - Kicks & Cocktails, Raheja Classique, 12, P Tandon Marg, off New Link Road, Phase D, Shastri Nagar, Andheri West, Andheri. 7. DEA, Prabhadevi DEA is a new fine-dining destination that aims to bring together fire, fermentation, and storytelling on your plate. This Prabhadevi restaurant is he latest concept from Abhimanyu Jakhar of Jakhar Hospitality. The open kitchen and central Robata grill showcase traditional techniques, while the restaurant's narrative and interiors draw from mythological symbolism. Its name is a nod to a goddess born from fire and chaos. Executive Chef Jayesh Patnaik leads the kitchen while mixologist Santosh Kukreti curates the bar experience at DEA. Where: DEA, Bengal Chemicals Bhavan, 6th, Swatantryaveer Savarkar Road, Prabhadevi. 8. Osttaad, Santacruz Osttaad has reopened in a new space in Santacruz. The menu spans Persia, the Middle East, and North India, with a focus on slow-cooked meats, vibrant rice dishes, and meticulously spiced gravies. The interiors reflect a refined sensibility, with soft lighting, intricate jaali patterns, and muted textures that nod to Islamic architecture. It has been envisioned as a place that invites unhurried conversation and reflection while indulging in rich delights. Where: Osttaad, Ground Floor, Savoy Chambers, Linking Road, near Porsche Showroom, Hasmukh Nagar, Santacruz (West). 9. Berlin Brew Beer Garden, Andheri Craft beer destination Berlin Brew has expanded its presence with the launch of a second branch, named Berlin Brew Beer Garden. This rooftop, pet-friendly venue in Andheri has been inspired by Berlin's iconic garden pubs. The wonderful ambience is enhanced by distressed wood floors, antique steins, graffiti walls, and warm Edison lighting. It is perfect for casual hangs or cosy evening outings. On tap is a robust lineup of draft beers, from Belgian Wit and Dunkelweizen to Stout and Hefeweizen. Guest can pair their drinks with classic bar bites, pizzas, pastas, and hearty Indian mains. Where: Berline Brew Beer Garden, 2nd Floor, Samarth Vaibhav Building, near Tarapore Towers, Tarapore Gardens, Lokhandwala Complex, Andheri West, Mumbai, Andheri.
The Hindu
01-07-2025
- Entertainment
- The Hindu
Franco-American cuisine comes to Mumbai with SoBo 20's bold debut
Introducing Mumbai's seasoned, cosmopolitan palate to a new cuisine is no easy feat, but that is precisely what SoBo 20 sets out to do — offering the city its first taste of Franco-American fare. Marrying refined French technique with the heartiness of Southern American soul food, the Dubai-based Atelier House Hospitality (also behind INJA in Delhi) describes the venture as 'a thoughtful dialogue between two distinct culinary languages.' This is not a gimmicky fusion. As executive chef Sudeep Kashikar explains, 'There are plenty of Italian and European restaurants in the city, but nobody has really explored Franco-American cuisine. That's why we thought it was time.' Chic interiors Named after South Mumbai's pin code, SoBo 20 greets diners with a playful mascot — a pelican (Louisiana's state bird) in a beret — hinting at the restaurant's whimsical blend of French Art Deco and Southern American charm. Designed by Essajees Atelier, the space is stylish yet inviting: a marble-topped table adorned with fresh florals subtly divides the restaurant into a sleek bar and a warm, rust-toned dining room. White brick walls, leather chairs, and a deep green ceiling create a cosy, layered aesthetic, while brass saxophones and trumpets mounted on wood panelling evoke the spirit of New Orleans jazz clubs. On one side, large French windows flood the space with natural light; lush planters lend a soft green contrast. A discreet six-seater private dining room is nestled near the bar for more intimate gatherings. Fusion with a difference 'You wouldn't have tasted some of these dishes before,' says Panchali Mahendra, CEO of Atelier House Hospitality, and she is right. At SoBo 20, executive chef Sudeep introduces Mumbai to a bold new repertoire, drawing from Creole-Cajun traditions born in Louisiana — a melting pot of French, Native American, West African and Caribbean influences. In his hands, each dish is a thoughtful reinterpretation. The menu is cleverly structured, beginning with bar bites cheekily listed under 'Before the Ice Melts', followed by small plates, large plates, pizzas, and of course, desserts. All the breads are baked in-house, whether it is the crisp, wafer-thin pizzas, the warm, comforting cornbread, or the signature SoBo Bread. Though I rarely rave about salads, the Verte Salad was a standout, featuring classic French components like spinach, citrus jelly, candied walnuts, pine nuts, and a halo of fresh pea shoots. Given the number of vegetarians in South Mumbai, the menu offers plenty of thoughtful plant-forward options. Seafood lovers are in for a treat, with dishes spotlighting clams, prawns, tuna, salmon, sea bass, lobster, crab, even caviar. The chicken pillar, topped with glistening pearls of caviar over a velvety beurre blanc, is a surprising combination, but it works. Inventive touches abound. The Oyster Rockefeller swaps oysters for clams, baked with parmesan, panko, brown butter and chives — a deeply satisfying bite. The B&P Skewers are another standout: pork belly slow-cooked for eight hours, layered with spiced buff, grilled over a robata, and plated with avocado cream and chives. Other highlights include the indulgent lobster gumbo fried rice, the fried chicken burger, and a vibrant ratatouille that holds its own amid the meatier fare. Cocktail sips Curated by mixologist Supradeep Dey, the cocktail menu offers a clever fusion of classics drawn from both cultures. Each of the six signature cocktails is a thoughtful hybrid. Take the Sidecar Smoke, a bold whisky-forward concoction blending the Old Fashioned and Sidecar, theatrically poured tableside over a cloud of corn air. Brass & Bitters marries the Whiskey Sour and Boulevardier, served in a playful retro red glass, with bourbon at its heart. There is also a section dedicated to 'forgotten classics' such as the English Rose, Mamie Taylor, and Limoncello Sparkle —drinks you are unlikely to encounter elsewhere in Mumbai. The Vesper Martini, meanwhile, packs a proper punch — just as it should. One cocktail that missed the mark was the Royal Sazerac, a hybrid of the classic Sazerac and Kir Royale. Made with rye whiskey, sparkling wine, and bitters, it is topped with a thick blackcurrant foam that overpowers the drink. The texture made it difficult to sip, and the balance felt slightly off. Dessert With desserts as inventive as the rest of the menu, some making their city debut, the evening at SoBo 20 ends on a high note. Take the burrata ice cream, for instance, which chef Sudeep describes as 'a salad in the form of an ice cream.' Made with eggless burrata cheese, it is finished with a vinaigrette of orange blossom water, honey, extra virgin olive oil, and toasted almonds. Then there is the crème brûlée-filled ginger beignet, topped with Ossetra caviar — a one-bite marvel designed to be popped like pani puri, complex and indulgent. It is rare to step into a restaurant and taste something genuinely original. But SoBo 20 takes that leap, and in a city hungry for fresh, aspirational experiences, it is poised to strike a chord. A meal for two costs ₹7000 with alcohol; timings noon to 3.30pm and 7pm to 11.30pm
Mint
01-07-2025
- Entertainment
- Mint
A new Mumbai restaurant honours Louisiana's fascinating Cajun-Creole cuisines
Prachi Joshi Cajun and Creole are distinct food cultures shaped by colonisation, race, class and language. Expect lobster gumbo fried rice, caviar beignets, and Franco-American classics at Marine Drive's brand new spot SoBo 20 Fried beignet with caviar (left) and soft shell crab linguine Gift this article 'I have never been to the US," says Sudeep Kashikar, executive chef of Sobo 20, which recently opened at the InterContinental Marine Drive, Mumbai. The admission takes me by surprise, since the restaurant is positioned as 'Franco-American', combining the bold flavours of Louisiana's Cajun-Creole cuisine with French techniques. Wouldn't some level of first-hand experience be necessary? Particularly since it's a relatively niche cuisine that's not as well known in Mumbai as say Italian or Japanese. 'Sure, I didn't have a reference point, but I read (cook)books and researched via the internet. I have taken the classics and given them a touch of local elements that I eat here. To be honest, I just want to offer some tasty food that justifies the cuisine," says Kashikar. Perhaps coming to a cuisine with few preconceived ideas is a good thing. It certainly translates well on the SoBo 20 menu where almost every dish has an element of surprise. 'I have never been to the US," says Sudeep Kashikar, executive chef of Sobo 20, which recently opened at the InterContinental Marine Drive, Mumbai. The admission takes me by surprise, since the restaurant is positioned as 'Franco-American', combining the bold flavours of Louisiana's Cajun-Creole cuisine with French techniques. Wouldn't some level of first-hand experience be necessary? Particularly since it's a relatively niche cuisine that's not as well known in Mumbai as say Italian or Japanese. 'Sure, I didn't have a reference point, but I read (cook)books and researched via the internet. I have taken the classics and given them a touch of local elements that I eat here. To be honest, I just want to offer some tasty food that justifies the cuisine," says Kashikar. Perhaps coming to a cuisine with few preconceived ideas is a good thing. It certainly translates well on the SoBo 20 menu where almost every dish has an element of surprise. Consider the beignet, a deep-fried pastry brought by French colonists to New Orleans, Louisiana (NOLA) in the 18th century. It was eventually assimilated into homestyle Creole cooking, and is today considered an essential NOLA breakfast item, served dusted with powdered sugar. Unlike the square or rectangular Louisiana beignet, the one at SoBo 20 is a round ball delicately perched on a stemmed dessert dish, and topped with a dollop of caviar. As instructed, I eat it in one bite—the buttery caviar contrasts with the crispy doughnut, while its savoury notes enhance the sweetness of the ginger brûlée filling—it's an apt representation of what you'd imagine as Franco-American. 'For me, SoBo 20 isn't just about introducing a new cuisine; it's about creating a new emotional and sensory experience," says Panchali Mahendra, CEO of Atelier House Hospitality, which runs SoBo 20, and over 30 other restaurants across India, USA, Middle East and Turkey, including Delhi's INJA and the one Michelin-starred 11 Woodfire in Dubai. 'The blend of French finesse and American heartiness, especially from Louisiana traditions, fits beautifully with the vibrancy and openness of Mumbai," she adds. Lobster gumbo fried rice. While often hyphenated, Cajun and Creole are distinct cuisines shaped by colonisation, race, class and language. In simplest terms, Cajun cooking is more rustic, and Creole more refined or 'city cuisine', particularly from NOLA. Both cuisines use an array of spices and herbs, usually a combination of white, black and cayenne peppers, smoked paprika, onion and garlic powders, oregano, cumin etc. in different proportions. Considering the familiar spices and flavours of this cuisine, it's surprising that no restaurant has yet attempted to build a menu around it. 'Mumbai's dining scene has often leaned either towards the familiar or the hyper-modern. I think it (Cajun-Creole) hasn't happened yet simply because it demands a nuanced hand, and a willingness to educate the diner without being didactic," says Mahendra. Case in point is the lobster gumbo fried rice. Gumbo is the mainstay of Cajun-Creole cuisine, a meat or shellfish stew that's traditionally served with rice. Coarse-grained smoked andouille sausage is added to bring piquancy and the stew is often thickened with okra. At SoBo 20, Kashikar turns the dish on its head by making fried rice in gumbo reduction with bits of housemade andouille sausage and batter-fried okra as topping. The Mumbai-bred chef's local instincts also bring coastal flair to a few of the dishes. For example, the bar bites feature gambas, or three types of shrimp on a chicken skin crisp with some chilli-garlic okra thrown in. I'm not too keen on the slimy texture of the okra, but Kashikar tells me that it's a deliberate play to introduce different textures. However, the Creole-marinated shrimp topping is a flavour bomb with the added umami of sukat or dried shrimp that's an integral part of Maharashtrian coastal cuisine. Other standouts on the menu are salmon carpaccio with dehydrated black lime, the cobb salad with assorted greens and chicken floss topping, and soft shell crab linguine where the velvety pasta pairs well with Cajun-spiced crispy crab. Of course, there are plenty of vegetarian options on the menu, including potato mille-feuille, Cajun bean frites, butter squash ravioli, wafer-thin pizzas and more. The signature cocktails also lean into the vibe with mixologist Supradeep Dey referencing both French and American classics to create inventive tipples. But it's the food at SoBo 20 that really shines. Much like its mascot—a pipe-smoking pelican (Louisiana's state bird) sporting a dashing beret—it's unique and classy, a perfect fit for South Bombay. Also Read | Make rasam with a twist—use a French Press SoBo 20 is open for lunch from 12 noon to 3:30 p.m., and dinner from 7 p.m. to 11:30 p.m.; reservations 022-66399963. Prachi Joshi is a Mumbai-based travel and food writer. Topics You May Be Interested In
Indian Express
29-06-2025
- Entertainment
- Indian Express
Inside Marine Drive's new restaurant SoBo 20, serving bold Franco-American plates
In the early 18th century, the French landed on the Mississippi coast and founded New Orleans. Over centuries, it evolved into a major port and commercial hub, the birthplace of jazz, and a cultural gumbo of French, African, Spanish, and Caribbean influences. Among its most distinctive offerings is its bold, soulful Creole and Cajun cuisine, a delicious reflection of the city's layered history. Now, halfway across the world, that unmistakable NOLA (New Orleans, Louisiana) flavour has landed in Mumbai—courtesy of SoBo 20. Designed by Sarah Sham's Essajees Atelier, the newly opened 50-seater restaurant on the ground floor of InterContinental Marine Drive exudes retro-glam sophistication—think clean lines, curated lighting, and bold contrasts. One side features a chic no-reservations bar; on the other, plush seating with marble-topped tables and leather upholstery, anchored by a striking trumpet sculpture on the far wall. It's an easygoing spot, ideal for post-work drinks, laid-back dinners set to '80s and '90s tunes, or a leisurely Sunday brunch. SoBo 20 is named after the area and its pincode. 'We wanted the name to feel familiar and accessible,' said Panchali Mahendra, CEO of Dubai-based Atelier House Hospitality, the group behind New Delhi's award-winning INJA. 'When people hear 'French-American,' they often expect something uptight or formal. But we wanted to celebrate the fun of French flavours and the boldness of American ones.' She added that Creole and Cajun cuisine is ideal for the Indian palate, thanks to its spice levels, stews, and textures. The menu, curated by chef Sudeep Kashikar, is compact yet versatile, offering around 48 dishes, including bar bites, wafer-thin pizzettes, small and large plates, sides, and desserts. Every dish is technique-driven, artfully plated, and designed to surprise — even a humble salad like the Verde. This green salad arrives with a striking top layer: a delicate mousse-gelee hybrid made with spinach, citrus, and serrano pepper. It rests over a tartare of vegetables like onion, cucumber, edamame, kale, and baby spinach. Studded with candied walnuts, smoked cashew salsa, and sour cream, and crowned with a tiara of microgreens, it's a sensory delight. A spoonful of everything melts in your mouth, bringing together freshness, flavours, and crunch in a single bite. Other highlights include house-made focaccia glazed with honey and chilli, served with mascarpone white butter and fried sage; a sun-dried tomato and basil pizzette slicked with arrabbiata sauce and tapenade; and the Potato Mille Feuille — finely layered, crisped potatoes with Cajun seasoning, served with potato foam, rice crackers, and coriander-chive oil on the side. The cocktail menu, crafted by Supradeep Dey, blends French and American classics in inventive ways. Take the Sidecar Smoke, for instance, a clever fusion of the Old Fashioned and Sidecar. We tried the Night Cap, which arrives in two parts: a quick shot of Alexander No.1 with white chocolate, gin, and cream, followed by a citrusy Blood and Sand. Considering the culinary influences, the menu leans heavily toward non-vegetarian options. Think smoked prawns on crispy chicken skin (Gambas), soft shell crab linguine, salmon carpaccio, and crowd-favourite chicken paillard with caviar. 'What has surprisingly been a huge favourite is the Louisiana fried chicken burger,' said Mahendra. 'Not many people can do justice to the flavours and get a burger right.' Desserts, given the French influence, were much anticipated—and they didn't disappoint. The Burrata Ice Cream, for instance, is a mildly sweet, almost salad-like dessert featuring cheese turned into ice cream, topped with an olive oil vinaigrette with orange and honey, and toasted almonds. Chef Kashikar's favourite is the SoBo Chocolate Pate—inspired by the classic liver pate—but reimagined with 70 per cent dark Valrhona chocolate and bourbon whiskey, finished with frozen grated chilli and a sprinkle of salt for heat and contrast. Our top pick? The fried beignets with a ginger creme brulee centre, served with caviar for non-vegetarians and without for vegetarians. 'It's a classic New Orleans pastry—just fried dough with powdered sugar on top. But I wanted to bring in a French touch with creme brulee,' said Kashikar. 'We baked the creme, churned and froze it into bonbon moulds, then stuffed it into the beignet batter and fried it. Of course, creme brulee isn't complete without a sugar crust, so we torch the whole beignet.' The result is magical: a crisp shell that gives way to a warm, custardy centre with hints of ginger and caramelised sugar.
